Classes

I will be teaching a chocolate tempering class in Salt Lake at Bakers C and C on September 24. You must sign up on their website and pay your $10.
I will also be teaching a basic candy making class in Logan at Love to Cook on September 17. You must sign up for that one too with the store.

Chocolate Tulips by Chocolot

Can't believe it has been since October since I posted. Guess I have been busy:-) As things are slowing down, I have been playing with chocolate tulips. They have been fun to make.
I also made two new flavors, Coconut Lime and Raspberry Rose.
Leaving this week for a Candy Conference in Canada. Should be a lot of fun.

HALLOWEEN EYEBALLS

New flavors this year: Booberry, sLime green, and Blood orange.

COOKING LIGHT MAGAZINE

October issue, Page 174. There we are!! We got a Tasty Award for best artisan sweets. I told them I make nothing that is light and they said as long as I don't use trans-fats, they consider it light. I like their thinking:-)

New Enrober Came Today!!

Here is the enrober. It took Ron and I about 2 hours to uncrate it. Jeff had to come over and help carry it into the room.


I already had chocolate melted so I filled up the pan and started her up. I didn't want to practice on anything valuable so I practiced on cinnamon bears. Not that they aren't good, just cheap and easy:-)We also coated some Oreo's.


It actually works!!! I thought we would have a disaster, but it worked!

They just came out the other end all covered in chocolate. I have a lot to learn, but at least they worked the first time. That is encouraging!!

LAS VEGAS CHOCOLATE SALON AWARDS

We are pretty excited. We won several including Top Artisan Chocolatier!!
Las Vegas Chocolate Salon Awards 2010
CHOCOLOT WON GOLD
BEST IN SALON
TOP TOFFEE
BEST TRADITIONAL CHOCOLATES
BEST MILK CHOCOLATE
TOP ARTISAN CHOCOLATIER
BEST COMFORT CHOCOLATE PRODUCT

CHOCOLOT WON SILVER
BEST FLAVORED CHOCOLATES
MOST GIFTED CHOCOLATIER
MOST ARTISTIC DESIGN
BEST GIFT SET
BEST PRESENTATION AND PACKAGING

CHOCOLOT WON BRONZE
MOST DELICIOUS INGREDIENT COMBINATIONS

NEW BARS

Here are some of our new bars for Fall. We are doing a variety of toppings on dark, milk, and white chocolate. One of my favorite toppings is a caramelized cocoa nib on white chocolate. I know, some people think white chocolate is the ugly step-sister of "real" chocolate, but it totally works on this bar. We are doing Candied orange peel and nibs on dark chocolate, Utah cherries and candied almonds, wasabi and ginger (our sushi bar) coconut, macadamias and ginger, blueberries and lemon peel, cocoa nibs, espresso beans, peppermint candies on white,and fruit and nuts. I have also played with a granola bar. Since I share a kitchen with Natures Indulgence granola, I put some of their granola on dark chocolate. Pretty good if I do say so!

For Corporate gifting or for yourself, we have some fun containers this year.

Orange Creme

Made Orange Creme chocolates today. They are wonderful! Used semi-confit orange peel and Grand Marnier. You really get the flavor of the orange.

New transfers

I received my new logo transfers and had to try them out. I probably won't use them on rectangles, but that is what I was dipping today.



Here is a new flavor we are trying--Utah Montmorency Cherry Pie. There is a layer of cherry pate de fruit, and a layer of ganache containing graham cracker crumbs. Ryan got the recipe in a chocolate class he took in Los Angeles in April.

Meyer Lemon and Root Beer Float

Meyer Lemon and Root Beer Float are ready for Spring. White chocolate is not my favorite, but these two flavors need it.

Easter bunnies 2010

My Easter bunnies are ready to go to a good home. White chocolate has passionfruit marshmallow, milk chocolate has gianduja and dark chocolate is Manjari-Madagascar.

New Chocolate Room

My storage drawers. We put vinyl letters on each drawer.


The Guittard pan in the window was a gift from Gary Guittard. It is one of the old molds they used to form 10# chocolate bars. They now use polycarbonate and these were headed to the museum. I asked if I could have one and they said yes. In the jar are unroasted cocoa beans. The sign is the Salt Lake Magazine Best of the Beehive award for Best Chocolates in the state.


Another view of the room with one Savage tempering kettle in the corner.


A work table with Savage melters in the background. A guitar cutter is in the foreground. This allows me to cut squares, rectangles or diamonds evenly.
I finally have the room about where I want it. I have a small refrigerator, and induction burner, microwave and lots of drawer and cupboard space.

New website

We have completely resigned our website. Please check it out and let us know what you think and if something isn't working. Thanks. www.sweetchocolot.com

What to do with eyeballs

Wondering what to do with my eyeballs? A good friend, Cassidy Sudduth came up with these "beauties".

Busy week

So far this week, I have made: Aztec spice, orange creme, espresso, peanut butter, strawberry balsamic, milk chocolate, gingerbread, pomegranate, & molten caramel. Plus a few hundred eyeballs!

Eye balls

Eyeballs for Halloween.



I'm getting better at making them. The best part is the gray goo that comes out when you bite them. As long as you don't look, they taste great!

New flavors

I have been working on a new truffle. I have made the Aztec Spice before, but I think I have improved it. I used Ancho and Guajillo chiles and a touch of habenero along with a few other spices. It has great flavor with heat slowly coming in at the end. I think it could be my new favorite.

E Guittard samples

Received several single-origin chocolate samples this week. Ecuador, Columbia, Peru, Madagascar, Sur del lago and Ocumare. They are all 65%. I like them all! I have to narrow it down to my 4 favorites. Might need some help. Anyone available?

Caramels

Just finished dipping Marcona almond caramels. Yesterday I dipped caramels in dark chocolate and sprinkled with Fleur De Sel salt. Nothing beats a great caramel!

SALT LAKE MAGAZINE

Salt Lake Magazine has just come out with their 2009 Best of the Beehive awards. Chocolot is honored to be their selection for best box of chocolates in Utah.